Description
A healthy and delicious casserole combining roasted spaghetti squash, tender chicken, and plenty of veggies.
Ingredients
Scale
- 1 medium spaghetti squash
- 2 cups cooked chicken, shredded
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup spinach, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the inside with olive oil and season with salt and pepper. Place cut side down on a baking sheet and roast for 30-40 minutes until tender.
- While the squash is roasting, heat olive oil in a skillet over medium heat. Sauté onions and garlic until translucent. Add the diced tomatoes, spinach, cooked chicken, Italian seasoning, salt, and pepper. Cook for about 5-7 minutes until heated through.
- Once the spaghetti squash is done, flake the insides with a fork to create ‘spaghetti’. Combine the squash strands with the chicken mixture and stir in half of the shredded cheese.
- Transfer the mixture to a baking dish. Top with the remaining cheese. Bake for an additional 15-20 minutes or until the cheese is bubbly and golden.
- Serve warm and enjoy the leftovers for meal prep!
Notes
Customize vegetables based on availability. Use rotisserie chicken for quicker preparation.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: spaghetti squash, chicken casserole, healthy dinner, gluten-free, meal prep